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Chocolate chip loaf cake tastes extra moist and is loaded with chocolate chips in each bite. This easy butter cake is manageable and convenient because it’s smaller and quicker than a traditional layer or sheet cake. There’s no complicated decorating required and each slice comes with a fudge-like chocolate peanut butter garnish on top. It’s fun to serve for a small special occasion like Mother’s Day, Father’s Day, Valentine’s Day, or whenever you want a treat alongside coffee, tea, or a tall glass of milk!

slices of chocolate chip loaf cake

Have you ever tasted an Entenmann’s or TastyKake style treat? You know those store-bought confections like breakfast pastries, donuts, donut holes, dessert cakes, etc? Well, I created a homemade version of those mass-produced treats. Completely not on purpose– the goal was to make a simple and scaled down chocolate chip cake, but tasting this brought us back to our childhood snacking on chocolate frosted donuts.

A very happy and delicious accident, if you will.


Chocolate Chip Loaf Cake Details

  • Texture: This is basically a super moist butter cake scaled down to fit a loaf pan. I loosely adapted the recipe from this raspberry swirl pound cake, but made today’s version much lighter. You’ll notice fewer eggs and butter and the addition of milk to lighten up the batter. Consider this a VERY light-crumbed pound cake. I recommend slicing it while it’s still a little warm so the chocolate chips are extra melty.
  • Flavor: If you love butter and chocolate, you’ll enjoy this chocolate chip loaf cake. I recommend using mini chocolate chips so you get dozens of chips in every single bite. You can leave the loaf cake plain, but I certainly didn’t regret garnishing it with a glossy chocolate peanut butter topping. Yes, this loaf cake is nearly perfect.
  • Ease: We have a basic butter-based cake on our hands and the great news is that there’s no crazy assembly or complicated decoration required. All of the equipment (mixer, loaf pan) and ingredients are pretty standard for a baking recipe. I always appreciate an easy dessert that delivers big!
  • Time: Set aside a few hours to complete this recipe which includes preparing the batter, baking, and cooling.
chocolate chip loaf cake

Chocolate Chip Loaf Cake Batter

I want you to feel confident when it’s your turn to try this loaf cake recipe, so I’m explaining each ingredient. If you keep scrolling, you’ll find the full printable recipe.

  1. Butter & Sugar: Like many cake recipes, creamed butter & sugar make up the base of this recipe. Make sure you’re using proper room temperature butter. This does not mean very soft butter– rather, room temperature butter is cool to the touch. If it’s melted in the slightest, your cake is doomed from the very beginning. Feel free to borrow our trick for softening butter quickly.
  2. Eggs: 2 eggs add structure and tenderness to this loaf cake.
  3. Sour Cream: Sour cream works hard in cake recipes, making each crumb moist and tender. Just like in my marble loaf cake, even a little bit (1/4 cup) makes a big difference.
  4. Vanilla Extract: Vanilla extract adds flavor. If you have homemade vanilla extract on hand, this chocolate chip loaf cake is a great place to use it!
  5. All-Purpose Flour: We tested the recipe using cake flour, but it proved to be much too light– the cake lost most structure. All-purpose flour is the ideal choice. We haven’t tested any gluten free variations.
  6. Baking Powder: Baking powder adds lift so this isn’t a super dense loaf cake.
  7. Salt: Salt offsets the sweetness.
  8. Milk: Most cake recipes include milk and this is to help thin out the batter so you get a cake-like crumb. For best results, use whole milk. Lower fat or nondairy milks work in a pinch. If you want to use buttermilk, you absolutely could but we recommend replacing the milk AND sour cream with buttermilk. Use 3/4 cup buttermilk.
  9. Mini Chocolate Chips: You can use regular chocolate chips, but just like with my chocolate chip scones, I prefer using mini because you enjoy more in each bite. I use semi-sweet, but milk chocolate or dark chocolate work too. I’m sure white chocolate or butterscotch morsels would be tasty.

NOTE: The batter is a little thick and lumpy. During the mixing process, you’ll notice that the wet ingredients don’t emulsify together very smoothly– that’s ok! It’s nothing to worry about because once you add the dry ingredients, everything comes together.

chocolate chip cake batter
loaf cake before and after baking

You’ll Love This Chocolate Peanut Butter Topping

Feel free to serve this chocolate chip loaf cake plain, but if there’s an opportunity for chocolate and peanut butter, we should take it. This is the same topping we use on our no bake peanut butter bars. Made with just 2 ingredients, it’s thick, glossy, and eventually sets into a fudge-like consistency.

Other options are chocolate ganache (halve the recipe), salted caramel (halve the recipe or keep leftovers), or serve each slice with fresh whipped cream and berries.

chocolate peanut butter topping in glass bowl and on a loaf cake
butter loaf cake with chocolate chips

Enjoy More Chocolate Desserts

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slices of chocolate chip loaf cake

Chocolate Chip Loaf Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 4 hours (includes cooling)
  • Yield: serves 810 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This super moist and buttery chocolate chip loaf cake uses basic baking ingredients and tastes unbelievable with a 2 ingredient fudge-like glaze on top.


Ingredients

Scale
  • 1 and 3/4 cups (219gall-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/4 cup (60g) sour cream, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk
  • 1 cup (180g) mini chocolate chips

Optional Topping

  • 1/2 cup (90g) mini chocolate chips
  • 2 Tablespoons (30g) creamy peanut butter

Instructions

  1. Preheat the oven to 350°F (177°C) and generously grease a 9×5 inch loaf pan.
  2. Make the cake: Whisk the flour, baking powder, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and beat on high speed for 1 minute, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. The mixture will be very lumpy and appear curdled– that’s ok. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no large lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the chocolate chips.
  4. Pour and spread batter evenly into prepared loaf pan.
  5. Bake for about 60-75 minutes or until a toothpick inserted in the center comes out clean. That time is a guideline— all ovens differ, so keep a close eye on the cake after 55 minutes. If the cake is browning too quickly on top, loosely tent with aluminum foil as it bakes.
  6. Cool cake in the pan set on a wire rack for at least 1 hour before removing from the pan. Feel free to continue cooling it directly on a wire rack or slice and enjoy then. (It will still be slightly warm.) You can drizzle the topping on the cake when the cake is still slightly warm after that 1 hour of cooling or wait until the cake has cooled completely to top it.
  7. Optional Topping: Stir and melt chocolate chips and peanut butter together in a small saucepan over medium heat on the stove or in a heatproof bowl using the microwave. We usually use the microwave and melt in 30 second increments, stirring after each until smooth. Drizzle over cake. Topping sets into a fudge-like consistency after several hours.
  8. Cover leftovers tightly and store cake (with or without topping) at room temperature for 3 days or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: Topped or plain cake freezes well up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
  2. Sour Cream & Milk: Feel free to replace the sour cream with lowfat plain yogurt. For best results, use whole milk. Lower fat or nondairy milks work in a pinch. If you want to use buttermilk, you absolutely could but we recommend replacing the milk AND sour cream with buttermilk. Use 3/4 cup buttermilk.
  3. Chocolate Chips: 1 standard 12 ounce bag is enough for this recipe. You can use regular size chocolate chips in both the cake and topping. We prefer using mini because you get more in each bite and for the topping, they melt down easier. We use semi-sweet, but milk chocolate or dark chocolate work too. We’re sure white chocolate or butterscotch morsels would be tasty as well.
  4. Peanut Butter: For best results, use processed creamy peanut butter such as Jif or Skippy. We do not recommend oily or natural style peanut butter because the topping will separate.
  5. Topping Options: See blog post for other topping options.
  6. Cupcakes/Muffins: We haven’t tested this recipe as cupcakes, muffins, or mini muffins, so let us know if you do. We imagine it would work just fine, but aren’t sure of the quantity. We recommend following the same baking instructions (steps 1 and 3) as our banana muffins.
  7. 1 layer cake: This batter will fit in a 9-inch greased square pan and take about 45 minutes to bake through at 350°F (177°C). The batter will not fit or bake evenly in a 9-inch round cake pan.
  8. Bundt Cake: We haven’t tested this recipe as a Bundt cake, but we recommend doubling the batter and using a 10-12 cup Bundt cake pan. Bake at 350°F (177°C). We’re unsure of the best bake time. The batter, without doubling, would yield a very short Bundt cake.
  9. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together properly. Read here for more information.

Keywords: chocolate chip loaf cake

Reader Questions and Reviews

  1. Made this last night and it’s a huge hit around here! The peanut butter chocolate ganache really took it over the top. I followed the recipe exactly, and used a 9″ square pan and cut into 12 pieces. I probably could have taken it out of the oven at about 40 mins instead of 45, its slightly over-done. But nonetheless, it’s delicious and it was easy. I also have all these ingredients on hand, which is a huge plus.

  2. Hi Sally
    I made this couple of times and every time all of. the chips sunk right at the bottom.
    Although I covered them in flour.
    Do you know what might have caused it?
    Thanks

    1. Hi Kasia, We use and recommend mini chocolate chips for this loaf cake. If you are using regular size chips and they are still sinking even when coated with flour, try switching to mini chips!

  3. Wow! This was delicious! Followed recipe exactly and everyone loved this. I can’t wait to make it again. Also, I really like the smaller size, otherwise, I’d eat WAY too much! Thank you so much! Looking forward to making lots more recipes from this website:)

  4. I made this yesterday for a simple dessert and it was a big hit. I loved how easy it was to put together, that I could make it in a loaf pan and that it wasn’t overwhelming in size or scale. I also liked that it was lighter instead of being very dense or heavy like pound cake. I was wondering if this could be a good base recipe for a variety of different mix-ins, flavorings and/or toppings – like different kinds of fresh or dried fruit, nuts, spices and glazes or strudel on top. I may try to adapt this recipe and do some experimenting!

    1. Hi Rachel, We are so happy you enjoy this recipe! Yes, you can definitely use this as a base to experiment with different add-ins and spices. Let us know what you try!

  5. I used to think I could not bake until I came across your website. Every item I ever baked using other recipes online have turned out terrible! Including Tasty’s!!. Everything I have baked using your recipes have turned out awesome!! I brag to my friends that I am now a certified baker thanks to sally and I send your recipes to them as well. Currently waiting for this particular recipe as it bakes in the oven. I just made the banana bread as well and munching on it as I type this. All I want to say is Thank you!

  6. Just made this and it is just as delicious as it looks! I baked it only 50 mins and it was plenty done. I would also recommend using parchment paper to line the loaf pan. I would do that next time. Otherwise, left it unfrosted and used regular chocolate chips, as that’s what I had on hand. Will definitely be making again!

  7. I love this recipe !! Question, can it be doubled ? Thank you !! Christine

    1. Hi Christine, for best results, we recommend making two separate batches so as not to overmix. Glad you love this one!

  8. I’d really like to try this recipe! I came across it while looking for something to make that will use up my ripe bananas…could I put bananas in this recipe!?

  9. Would it make a significant difference if salted butter was used instead of unsalted? And/or if salted butter was used, should the 1/4tsp of salt be omitted? Thank you, the recipe looks great!!

    1. Hi Sam, you can use salted butter if needed. You can keep the 1/4 teaspoon of salt — the loaf won’t be salty.

  10. I have made this cake several times following the recipe exactly and it’s always gobbled down quicker than it should be!
    Today I had some buttermilk and peanut butter chips I wanted to use up. I replaced the sour cream and whole milk with buttermilk (per your notes) and replaced half of the chocolate chips with p.b. chips. Baked in a muffin tin @ 425⁰ for 5 min, then 350⁰ for 16 minutes. I got 12. I topped them with a peanut butter-chocolate glaze and crushed reese’s pieces! They are amazing!!

      1. Hi there
        I can only eat a small amount of dairy.. what can I replace the sour cream with, that’s dairy free?

      2. Hi Elaine, you could try swapping the sour cream with a non-dairy yogurt alternative, but we’re unsure of the results. If you want to use buttermilk, you absolutely could but we recommend replacing the milk AND sour cream with buttermilk. Use 3/4 cup buttermilk.

  11. Delicious, refreshing change from chocolate chip cookies! I made this for National Chocolate Chip Day last Sunday, it was awesome. I didn’t feel like peanut butter, so I used the chocolate topping from your cookies & cream brownies recipe, worked great!

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